Few desserts can brighten a table and lift spirits like a Pink Mexican Cake. With a flavor that balances sweetness and zest, this cake brings festive color to any celebration. Whether you’re looking for a unique dessert to serve guests or something fun for a weekend bake, this Pink Mexican Cake combines style with unforgettable taste. Here’s everything you need to know about crafting this charming dessert, from its unique flavor to simple techniques that guarantee baking success.
Why You’ll Love This Pink Mexican Cake Recipe
This Pink Mexican Cake isn’t just a dessert; it’s a treat for all the senses. Its inviting pink color and soft, zesty flavor make it an instant hit for parties and gatherings. You’ll love this recipe if:
- You’re seeking a cake that’s both visually stunning and delicious.
- You enjoy zesty, fruity flavors with a vanilla backdrop.
- You want a versatile recipe that can be tailored with your favorite colors and toppings.
With just a few basic ingredients and some creative flair, this cake offers a unique twist on traditional baking and is sure to be a favorite.
History of Mexican pink cake
In Mexican culinary culture, bright and vibrant colors are often associated with joy, celebration, and festivity. Traditional cakes in Mexico often incorporate unique ingredients like citrus zest, vanilla, and tropical fruits. This Pink Mexican Cake draws on these traditions, capturing the lively spirit of Mexican gatherings. While not a standard traditional recipe, it reflects the Mexican appreciation for visually appealing, flavorful desserts that bring people together.
Ingredients for Your Pink Mexican Cake
All-purpose flour – I recommend using all-purpose flour for this cake as it provides the right structure and texture. It’s versatile and helps create a light, fluffy cake. If you substitute with cake flour, the crumb may become even finer, but the texture will differ slightly.
Baking powder – Baking powder is essential for the rise in this recipe. Do not substitute it with baking soda, as the two serve different purposes. Baking powder adds the necessary lift without altering the cake’s flavor or texture.
Salt – Salt is crucial for enhancing the overall flavor of the cake. It balances out the sweetness without making the cake taste salty. Do not skip this ingredient.
Vegetable or canola oil – These oils add moisture to your cake, helping it stay soft and tender. While you can substitute with another neutral oil like sunflower, I don’t recommend using butter, as it will affect the cake’s texture and make it less moist.
Granulated sugar – Granulated sugar sweetens the cake while also contributing to the moistness. It’s best not to substitute it with brown sugar or honey, as those will change the texture and flavor profile of the cake.
Vanilla extract – Vanilla extract provides a subtle, rich flavor that complements the citrus zest. Don’t substitute with imitation vanilla, as it won’t deliver the same depth of flavor.
Eggs – Eggs are a key binding ingredient and help with the cake’s structure. You’ll need six large eggs to create the perfect texture. If you prefer to use egg whites only, the cake may be lighter but slightly less rich.
Milk – Milk adds moisture and contributes to the cake’s texture. I recommend whole milk for the best results, but you can use any type of milk. Skim milk will result in a slightly drier cake.
Orange zest – Fresh orange zest imparts a lovely citrus flavor that complements the vanilla. You can substitute it with lemon or lime zest for a different twist, but don’t omit it as it brings a fresh, aromatic quality to the cake.
Food coloring – The food coloring is optional but helps create the cake’s signature pink hue. Use as much or as little as you prefer to get the perfect shade.
Confectioner’s sugar – This ingredient is used for the icing, creating a smooth and sweet topping for your cake. Do not substitute with regular granulated sugar, as it won’t achieve the same smooth consistency.
Milk (for icing) – The milk for the icing helps thin the powdered sugar to a smooth consistency. While whole milk gives the best results, you can substitute it with any type of milk you have available.
Neon pink food coloring – For a vibrant, eye-catching icing, neon pink food coloring is recommended. It ensures your icing has the bright, festive color that makes the cake stand out.
Sprinkles (optional) – Colorful sprinkles are an optional garnish to add fun and flair to your cake. While not essential to the flavor, they contribute to the cake’s visual appeal.
How to Make Pink Mexican Cake Step-by-Step
Step 1 – Preparing the Cake Batter
- Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with a layer of oil and dust it lightly with flour, or line it with parchment paper for easy removal. - Mix the Dry Ingredients
In a large bowl, sift together the flour, salt, and baking powder. Sifting adds air to the flour, making for a light and fluffy cake texture. - Combine the Wet Ingredients
In a separate bowl, beat the eggs with an electric mixer on low speed for a couple of minutes. Add the sugar, vanilla extract, and orange zest, and mix until everything is well incorporated. - Add Oil and Color
Slowly add the oil to the mixture, allowing it to fully blend with the other ingredients. For a touch of color, add the pink or red food coloring and mix until the batter has a consistent hue. You can adjust the number of drops based on the desired intensity of pink. - Blend Dry and Wet Mixtures
Gradually add half of the dry ingredients to the wet mixture, mixing well until smooth. Stir in the milk, then fold in the remaining dry ingredients until you achieve a smooth, slightly runny batter.
Step 2 – Baking the Cake
- Pour and Bake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake on the middle rack for 45 minutes. The top should develop a golden-yellow color. - Check for Doneness
To ensure your cake is perfectly baked, insert a toothpick into the center. If it comes out clean, your cake is ready. Let the cake cool in the pan for about 10 minutes, then transfer to a baking rack to cool completely.
Step 3 – Making the Icing and Decorating
- Mix the Icing
In a bowl, whisk together the confectioner’s sugar, milk, and neon pink food coloring until smooth. Make sure there are no lumps for the smoothest finish.
- Decorate with Icing and Sprinkles
Spread the icing evenly over the cooled cake with a spatula. While the icing is still wet, add colorful sprinkles for a playful effect. Allow the icing to set for about 30 minutes before slicing.
Expert Tips for the Best Pink Mexican Cake
- Achieving the Perfect Pink: For a natural pink color, consider using a tiny bit of beet juice instead of food coloring. This gives a lovely hue without changing the flavor.
- For a Flat Cake Surface: If your cake has a domed top, carefully trim it off with a serrated knife to create an even surface. Alternatively, flip the cake over to use the bottom side for icing.
- Flavor Variations: Swap out orange zest with lemon or lime zest for a unique twist. You can also experiment with almond or coconut extract to complement the vanilla.
How to Store Your Pink Mexican Cake
Storing at Room Temperature
To keep your cake fresh for up to three days, store it at room temperature in an airtight container. Be sure it’s away from direct sunlight and heat sources.
Freezing Instructions For Your Pink Mexican Cake
Freezing Before Icing
To freeze the cake, allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. This prevents freezer burn and preserves freshness for up to three months.
Freezing After Icing
You can also freeze the cake after icing, though the icing may harden. Allow the cake to thaw at room temperature for 1-2 hours before serving for the best results.
Frequently Asked Questions about Pink Mexican Cake
Can I make this cake without food coloring?
Absolutely! The food coloring is optional, so feel free to skip it for a more natural look.
How can I substitute ingredients for a vegan version?
For a vegan version, use plant-based milk, oil, and an egg substitute like flax eggs. Just note that the texture may vary slightly.
What’s the best way to get an even layer of icing?
Using an offset spatula helps spread icing evenly. Start from the center and work your way out, ensuring a smooth, uniform finish.
Can I add different flavors or toppings to the cake?
Yes! This recipe is versatile. Add nuts, shredded coconut, or fresh fruit to make it your own.
More Cake recipes you will love!
Original red velvet wedding cake recipe
Old fashioned molasses cake recipe
Pink mexican cake recipe
Ingredients
For the Cake Batter:
- 3.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1.5 cups milk any type
- 6 large eggs
- 2 tablespoons vanilla extract
- 1.5 cups cooking oil vegetable or canola
- 2 tablespoons baking powder
- 1 pinch salt
- 3-4 drops pink or red food coloring for that eye-catching hue
- 2 tablespoons fresh orange zest
For the Icing:
- 7 tablespoons milk
- 3.5 cups confectioner’s sugar
- 3 drops of neon pink food coloring for a bright topping
Optional Garnish:
- Colorful sprinkles for extra flair
Instructions
Step 1 – Preparing the Cake Batter
- Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with a layer of oil and dust it lightly with flour, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients
- In a large bowl, sift together the flour, salt, and baking powder. Sifting adds air to the flour, making for a light and fluffy cake texture.
- Combine the Wet Ingredients
- In a separate bowl, beat the eggs with an electric mixer on low speed for a couple of minutes. Add the sugar, vanilla extract, and orange zest, and mix until everything is well incorporated.
- Add Oil and Color
- Slowly add the oil to the mixture, allowing it to fully blend with the other ingredients. For a touch of color, add the pink or red food coloring and mix until the batter has a consistent hue. You can adjust the number of drops based on the desired intensity of pink.
- Blend Dry and Wet Mixtures
- Gradually add half of the dry ingredients to the wet mixture, mixing well until smooth. Stir in the milk, then fold in the remaining dry ingredients until you achieve a smooth, slightly runny batter.
Step 2 – Baking the Cake
- Pour and Bake
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake on the middle rack for 45 minutes. The top should develop a golden-yellow color.
- Check for Doneness
- To ensure your cake is perfectly baked, insert a toothpick into the center. If it comes out clean, your cake is ready. Let the cake cool in the pan for about 10 minutes, then transfer to a baking rack to cool completely.
Step 3 – Making the Icing and Decorating
- Mix the Icing
- In a bowl, whisk together the confectioner’s sugar, milk, and neon pink food coloring until smooth. Make sure there are no lumps for the smoothest finish.
- Decorate with Icing and Sprinkles
- Spread the icing evenly over the cooled cake with a spatula. While the icing is still wet, add colorful sprinkles for a playful effect. Allow the icing to set for about 30 minutes before slicing.